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Abstract

ly, the ones we use in the washroom. Now, enjoy your chicken balti!</p><p id="d1fe">India is a demographically diverse country with many cultures and religions, how can all the food translate into curries? While we are at it — your delicious nan is not Indian, it is Persian.</p><h2 id="8c94">Mango Chutney — Is no Chutney</h2><p id="1e29">I remember when I first came across a jar of mango chutney, in the UK. I remember thinking — this looks weird! And it didn’t taste anything like mangoes. A <i>chutney</i> is a paste, made from various fruits, vegetables and spices. I have been lucky enough to eat some fantastic mangoes (Indian alphonso mangoes — the best), but I had never seen mango chutney before.</p><p id="cfa2">At home, we eat mango <i>achar</i>. This achar is a spicy version of pickled mango.</p><figure id="4bc9"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*ML1AaEuNk9EE0O2BaIUzQg.jpeg"><figcaption>Shutterstock Stock Photo</figcaption></figure><h2 id="7d07">Too Spicy — Not Really</h2><p id="5ebf">A few of my British friends just don’t go to Indian restaurants, because they find the food too spicy. I can’t blame them; they just haven’t picked the correct restaurants. I know that many Indian restaurants are not Indian; they are either Pakistani or Bangladeshi restaurants. Hint — if you check out the menu and ‘paneer’ is spelt ’ponir’, you are in a Bangladeshi restaurant. Additionally, most ‘Indian’ restaurants use the same gravy for each curry, and hence, they all end up tasting similar (i.e. spicy). I

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ndian food is all about the balance of spices. There is a word called ‘<i>chatpata</i>’, let’s call it the Indian <i>umami</i>. Chatpata food contains the perfect balance of sweet, sour, salty and spicy. Unfortunately, very few restaurants have chefs good enough to create such flavours.</p><p id="b774">I hope this knowledge serves you well. Next time you try Indian food, please try something other than curries and the nan breads.</p><p id="634a">Following is the list of some of the dishes I recommend you try.</p><p id="293a">Kashmir, North — Dum Aloo</p><p id="3ce9">Punjab, North — Kadhi Pakora</p><p id="cfb5">Rajasthan, West — Lal Mas</p><p id="42d2">Maharashtra, West — Pav Bhaji</p><p id="fab4">Andra Pradesh, South — Pulihora</p><p id="1423">Bengal, East — Machcher Jhol</p><p id="58db">Good Luck.</p><div id="20bc" class="link-block"> <a href="https://readmedium.com/the-day-i-dislocated-my-shoulder-and-the-voices-in-my-head-910746a6798b"> <div> <div> <h2>The Day I Dislocated my Shoulder, and the voices in my head.</h2> <div><h3>In this story, I take you to the evening when I dislocated my shoulder, and my thought process to survive the incident</h3></div> <div><p>medium.com</p></div> </div> <div> <div style="background-image: url(https://miro.readmedium.com/v2/resize:fit:320/1*XLF0c89VABvwLAGCR37AtA.jpeg)"></div> </div> </div> </a> </div></article></body>

SATIRE

The Misconceptions About Indian Food

I am here to burst your bubble, you have not tried Indian food yet

I am from India, and yes, I have an Indian accent. But today, I want to focus on the food, Indian food — the best on the planet. I came to the UK in 2008 and have lived here since. While I believe that the British people are amazing, the atrocities committed against Indian food leave me heartbroken. In this story, I tackle the most common misconceptions about Indian food, starting with your favourite.

Curry — Is Not Indian

Gagan Anand explains brilliantly in Chef’s Table.

“There is no such word as curry in hindi; my mom doesn’t know what is a curry.”

Even today, when I meet people and start a conversation about food, the first words I hear are ‘Chicken Tikka Masala’. I have news for you people — this dish is not Indian. How did this dish come about? In Glasgow — the myth is that a customer ordered chicken tikka and found it too dry. Hence, the chef added his version of a tomato-based pasta sauce.

Another word that confused me was ‘balti’. I am sure you have seen this curry in stores and on the menu. Let me tell you something — balti, in hindi, translates to ‘bucket’. More precisely, the ones we use in the washroom. Now, enjoy your chicken balti!

India is a demographically diverse country with many cultures and religions, how can all the food translate into curries? While we are at it — your delicious nan is not Indian, it is Persian.

Mango Chutney — Is no Chutney

I remember when I first came across a jar of mango chutney, in the UK. I remember thinking — this looks weird! And it didn’t taste anything like mangoes. A chutney is a paste, made from various fruits, vegetables and spices. I have been lucky enough to eat some fantastic mangoes (Indian alphonso mangoes — the best), but I had never seen mango chutney before.

At home, we eat mango achar. This achar is a spicy version of pickled mango.

Too Spicy — Not Really

A few of my British friends just don’t go to Indian restaurants, because they find the food too spicy. I can’t blame them; they just haven’t picked the correct restaurants. I know that many Indian restaurants are not Indian; they are either Pakistani or Bangladeshi restaurants. Hint — if you check out the menu and ‘paneer’ is spelt ’ponir’, you are in a Bangladeshi restaurant. Additionally, most ‘Indian’ restaurants use the same gravy for each curry, and hence, they all end up tasting similar (i.e. spicy). Indian food is all about the balance of spices. There is a word called ‘chatpata’, let’s call it the Indian umami. Chatpata food contains the perfect balance of sweet, sour, salty and spicy. Unfortunately, very few restaurants have chefs good enough to create such flavours.

I hope this knowledge serves you well. Next time you try Indian food, please try something other than curries and the nan breads.

Following is the list of some of the dishes I recommend you try.

Kashmir, North — Dum Aloo

Punjab, North — Kadhi Pakora

Rajasthan, West — Lal Mas

Maharashtra, West — Pav Bhaji

Andra Pradesh, South — Pulihora

Bengal, East — Machcher Jhol

Good Luck.

The Day I Dislocated my Shoulder, and the voices in my head.

In this story, I take you to the evening when I dislocated my shoulder, and my thought process to survive the incident

medium.com